Plant foods for human nutrition (Dordrecht, Netherlands)

Oil oxidation in corn flour from grains processed with alkaline cooking by use of peroxide value, UV and FTIR.

PMID 23322263


The objective of this work was to evaluate the effect of alkaline cooking on the oxidative stability of oil in corn flour. A central composite design was used to study the combined effect of lime concentration (%) and steep time (h) on peroxide value (PV); specific extinction coefficients at 232xa0and 270xa0nm (K232 and K270); and FTIR absorbance at 3009xa0cm(-1), 3444xa0cm(-1), and 3530xa0cm(-1) in oils from corn flour obtained by alkaline cooking. The results indicate that lime concentration and steep time affected the PV, K232, and K270. A decrease of 2.56xa0% was observed in the IR absorption bands, corresponding to the polyunsaturated fatty acids. The FTIR spectra also showed absorption bands related to the secondary oil oxidation products.